Let the fruit lead
When apricots are at their best, they need very little: a tender poppy-seed sponge, lemon mascarpone and the lightest touch of chamomile. The fruit stays the star.
Poppy seed is one of those flavours that instantly feels like home to me. Paired with fragrant Swiss apricots, it becomes something familiar that still feels light and new.
Made for a long table
This is a cake I love for birthdays and lingering garden lunches. Every version follows the fruit I find that week, so no two are quite the same.
